Chestnut flour flakes with mushrooms

A03007 CHESTNUT FLOUR FLAKES with MUSHROOMS INGREDIENTS 4 TACKS PEOPLE for the dough: 100 g 00 white flour, 100 g of chestnut flour, 1 egg and 1 egg white, salt. For the sauce: 300 g small and firm nails clean, 30 g of loose cord in a Bain-Marie and 2 tablespoons filtered, shallots, celery green and chopped carrot, 2 tablespoons of extra virgin olive oil, 1/2 cup of beef broth, salt and pepper. PROCEDURE Prepare the dough by mixing all ingredients well. Then let rest in refrigerator for 1/2 hour. Roll out the dough with the rolling pin, making sure to fold the dough over itself at least three times. Cut it into rectangles, tucking half to form a bow. Let it dry well stretched. Imbiondite In a pan in the shallot oil, celery and carrot. Add the Cervantes, the medulla, add salt and pepper. Cook lively focus for 5?, occasionally basting with broth. Boil the pasta in salted water, drain and add to mushrooms in the Pan still over heat and mix well. Served hot.